Mexican Style Stuffing Egg Bake Recipes

MEXICAN CORNBREAD STUFFING

Mexican Cornbread Stuffing image

Add a flavor of fiesta to your traditional stuffing. The cornbread base comes together easily with Betty Crocker cornbread & muffin mix, and the recipe uses two kinds of corn for deeply delicious flavor.

Provided by Cheri Liefeld

Categories Side Dish

Time 2h

Yield 8

Number Of Ingredients 19

Ingredients

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1/4 cup butter or margarine
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
3 large poblano chiles, seeded, chopped
3 large jalapeño chiles, seeded, chopped
1/4 cup chopped fresh sage leaves
4 1/2 teaspoons dried oregano leaves
1 1/2 cups frozen corn, thawed
1 cup crushed corn chips
3/4 cup chopped fresh cilantro
3 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.75 oz) cream style sweet corn

Steps:

Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

Nutrition Facts : ServingSize 1 Serving

MEXICAN EGG CASSEROLE

Mexican Egg Casserole image

Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. -Mary Steiner, West Bend, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1 teaspoon baking powder
12 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese, divided
2 cups 4% cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 ounces) chopped green chiles, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa, optional

Steps:

In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Nutrition Facts : Calories 421 calories, Fat 27g fat (15g saturated fat), Cholesterol 382mg cholesterol, Sodium 856mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

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